Chili Cheese Dip Recipe

A cast iron skillet filled with creamy refried beans topped with sliced jalapeños, black olives, and diced tomatoes, reminiscent of a favorite chili cheese dip recipe. The skillet is placed on a wooden surface with a patterned cloth partially visible in the corner.

4.86 from 7 votes

Chili cheese dip recipe is the perfect appetizer when you are craving comfort food. It is the best dip and so inexpensive to make.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.95, $1.49 per Serving

Ingredients

1 package Cream Cheese (8 ounces) softened
2 cans Chili without Beans (15 ounces each)
2 teaspoons taco seasoning
1 clove garlic (minced)
1 package Shredded Mexican Blend Cheese (8 ounces)

Instructions

Preheat the oven to 350°F.
In a medium mixing bowl, beat the softened cream cheese until smooth.
Stir in the chili, taco seasoning, minced garlic, and shredded Mexican blend cheese until well combined.
Spread the mixture evenly into the baking dish.
Bake for 20-25 minutes, or until the dip is hot and bubbling around the edges.
Stir before serving and enjoy warm with tortilla chips, crackers, or fresh vegetables.

Notes

You can microwave this dip instead of baking it if you prefer. Microwave on high for 5 minutes and then continue to microwave in 2 minute intervals until the dip is heated through and bubbling.

Stovetop: Add the ingredients to a saucepan and cook over low heat, stirring often, until the cheese is melted and the dip is smooth and heated through.

Refrigerate any leftover dip in an airtight container for up to 5 days.

Make-ahead - Chili cheese dip can be made ahead and stored in the fridge until ready to serve. Makes it perfect for any gathering.

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